Roasted Cherry Tomato Orecchiette Pasta
A bright and simple pasta dish featuring roasted cherry tomatoes, garlic, basil, and a sprinkle of two Italian cheeses for a flavorful Mediterranean twist. This recipe is light yet satisfying, with wholesome ingredients that make it perfect for any day of the week.
Equipment
- 1 large pot (for boiling pasta)
- 1 Oven-safe baking dish (medium-sized)
- 1 Mixing spoon (wooden or silicone)
- 1 colander (for draining pasta)
- 1 sharp knife (for chopping)
- 1 cutting board
- 1 Measuring cup set
- 1 grater (for cheese)
Ingredients
- 14 oz orecchiette pasta fresh or homemade preferred
- 35 cherry tomatoes halved (use a mix of red and yellow if available)
- 2 garlic cloves peeled
- 1 onion finely chopped
- 1 handful fresh basil chopped
- 1 teaspoon dried oregano
- ½ cup breadcrumbs
- 2 oz Pecorino Romano cheese grated
- 2 oz Ricotta Salata cheese grated
- 3 –4 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Oven and Baking Dish: Begin by preheating your oven to 355°F (180°C) so it’s ready for roasting. Select a medium-sized oven-safe baking dish or casserole pan that can comfortably hold all your cherry tomatoes in a single layer. Lightly drizzle the bottom with olive oil to prevent sticking and to help the tomatoes caramelize evenly during roasting.
- Assemble the Roasting Ingredients: Add the halved cherry tomatoes to the prepared dish with the cut sides facing upward—this ensures they caramelize properly. Scatter in the peeled garlic cloves and finely chopped onion for a savory flavor base. Sprinkle the dried oregano evenly over the top to infuse an aromatic, Mediterranean flavor. Add a few fresh basil leaves, torn or chopped, to brighten the dish.
- Season Generously and Add Toppings: Drizzle extra virgin olive oil evenly over the tomato mixture so all ingredients roast without drying. Season with salt and freshly ground black pepper to taste. Sprinkle breadcrumbs across the surface to absorb juices and form a delicate crust. Finally, scatter grated Pecorino Romano over the top to add salty, tangy depth.
- Roast Until Juicy and Golden: Place the baking dish in the preheated oven and roast for about 30 minutes, or until the tomatoes have softened, edges are slightly blistered, and breadcrumbs turn golden brown. The mixture should bubble gently, releasing a sweet, savory aroma. Avoid overbaking; the tomatoes should remain juicy to coat the pasta later.
- Boil the Pasta to Perfection: While the tomatoes roast, fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the pasta internally. Carefully add the orecchiette pasta, stirring occasionally to prevent sticking. Cook according to the package instructions until al dente, meaning tender but slightly firm to the bite.
- Drain and Preserve Pasta Water: Once cooked, reserve about ½ cup of the starchy pasta water before draining—it helps loosen the sauce later. Drain the pasta in a colander and let it sit briefly to remove excess water. Do not rinse; the pasta starch helps the roasted tomato sauce cling to each piece.
- Combine Pasta with Roasted Tomatoes: After removing the garlic cloves from the roasted dish, transfer the drained pasta to the baking dish or a large serving bowl. Gently toss with the roasted tomatoes and onions, allowing the pasta to absorb the flavorful juices. Use a wooden spoon or tongs for even mixing without breaking the pasta.
- Adjust Seasoning and Texture: If the mixture appears dry, add a splash of reserved pasta water or a drizzle of olive oil to achieve a glossy, silky texture. Taste and adjust seasoning with extra salt, pepper, or a sprinkle of grated Pecorino Romano for additional richness.
- Finish with Fresh Cheese and Herbs: Top the pasta with grated Ricotta Salata for a creamy, slightly tangy contrast. Garnish generously with freshly chopped basil leaves to add color and a refreshing aroma. This finishing touch balances the flavors beautifully.
- Serve Warm and Enjoy: Serve the Roasted Cherry Tomato Orecchiette Pasta immediately while warm. It’s best enjoyed fresh, with cheese slightly melted and tomatoes at their juiciest. Pair with a simple side salad, grilled vegetables, or crusty bread for a complete Mediterranean-style meal.
Notes
- For best results, use fresh or homemade orecchiette; it has a tender texture that holds the roasted tomato sauce beautifully.
- Cherry tomatoes should be ripe and firm to maximize natural sweetness while preventing them from turning mushy during roasting.
- Breadcrumbs add texture, so don’t skip them; they soak up the juices and create a subtle crunchy topping.
- Cheese options: Pecorino Romano adds saltiness, while Ricotta Salata brings a creamy, slightly tangy finish. Both are optional, but essential for authentic flavor.
- The dish is high in fiber and plant-based protein, making it a satisfying vegetarian meal that’s also nutrient-rich.
